Machetazo Salmiana is made with wild agave Salmiana in the state of San Luis Potosi, Mexico. The agave Salmiana takes about seven years to reach maturity in desert climates like Charcas. Unlike most mezcal, the agave in this mezcal is not cooked in an underground pit oven. The agave used here is cooked through vaporization instead. The agave is then crushed by tahona, fermented in masonry-stone tubs, and single-distilled in a copper bell still.
